Happy 13th Birthday Matthew!
Saturday was all about Matthew Day…he is now officially a teenager…look out world!
It has been tradition in our family, for the birthday boy to choose the meals of the day.
Matthew had originally requested his favourite breakfast…French Toast. However, as he had a sleepover Friday night and there were 6 boys to feed, one of which has a dairy and egg allergy (my eldest son), I switched up his breakfast choice to another favourite of his…Dairy, Egg, Soy and Peanut/Tree Nut Free Cinnamon Buns.
The look on his face was priceless when he emerged from the basement (man cave) to the smell of the Cinnamon Buns baking in the oven… “Am I smelling Cinnamon Buns?”
I first made Dairy, Egg, Soy and Peanut/Tree Nut Free Cinnamon Buns in 2009. The boys had been begging me to adapt a recipe for the ooey gooey treat. Their friends were invited to taste test my creation. The verdict was unanimous…two thumbs up!
My Dairy, Egg, Soy and Peanut/Tree Nut Free Cinnamon Buns are reserved for special occasions…they are not an everyday treat…more of a once in a while indulgence!
Matthew’s 13th Birthday was certainly the perfect occasion.
The recipe for Dairy, Egg, Soy and Peanut/Tree Nut Free Cinnamon Buns is adapted from the Black and Decker All-In-One Deluxe recipe booklet. (from my first Bread Maker)
Dairy, Egg, Soy and Peanut/Tree Nut Free Cinnamon Buns
Dough Recipe for Black and Decker All-In-One Automatic Bread Maker
1 1/4 cups rice milk (Ryza)
100 ml container of applesauce (I used cinnamon flavoured)
2 tbsp canola oil
1/4 cup granulated sugar
1 1/4 tsp sea salt
4 1/4 cups unbleached all-purpose flour
1 1/4 tsp bread machine yeast
3 tbsp canola oil
2/3 cup Demerara Sugar
1 tbsp cinnamon
Measure the first 7 ingredients into the Bread Machine in the order listed into the Baking Pan.
Insert Baking Pan into the Bread Machine, making sure it is securely in place.
Close lid and select Dough setting.
When cycle is complete, remove dough from machine to a lightly floured mat.
Roll dough into a 12 by 18 inch rectangle.
Brush rolled out dough with canola oil and sprinkle with brown sugar and cinnamon mixture.
Starting at the long side of the dough, roll up jelly roll fashion and pinch the edge to seal.
Cut roll into twelve equal pieces. (I like to cut roll in half and then divide each half into 6 equal pieces)
Let cool for 10-15 minutes.
Drizzle with a mixture of icing sugar and pure vanilla with water. (Sorry, I just winged this part. Approximately, 1 1/2 cups of icing sugar with 1/2-1 tsp of pure vanilla and add water until you get a drizzly texture.)
Enjoy while still warm!
Tip 1: Personally, I love my Cinnamon Buns to have raisins or dried cranberries tucked inside. As these were more for the kids, I refrained.
Tip 2: Freezing them individually makes for a great reheat treat.
Matthew requested Pulled Pork Sandwiches with my fresh buns for his birthday dinner. (Michael also requested this recipe for his birthday dinner get together with his buddies…very popular recipe in our house!)
Martha Stewart’s Everyday Food Magazine slow cooker recipe is our all time favourite. I love it because it is so easy to put together in the morning, leaving it to braise all day for a delicious supper at the end of the day.
The combined aroma of Pulled Pork and freshly made buns teased us all day!
Another rendition of ‘Happy Birthday’ ensued with Dairy, Egg and Peanut/Tree Nut Free Chocolate Birthday Cake. Yummy!
Here’s to you Matthew…Happy Birthday!
P.S. Toronto Star’s food editor, Jennifer Bain, has started her Cookie Calendar Countdown to Christmas. Follow me on Facebook as I attempt to adapt her cookie recipes to be dairy, egg and peanut/tree nut free.